Low Carb Cabbage Lasagna
A delightful twist on traditional lasagna, substituting pasta with cabbage for a low-carb, gluten-free option that everyone will love.
Ingredients
Main Ingredients
- 1 head green cabbage, fresh Savoy cabbage can be used for softer leaves.
- 1 lb ground beef or turkey Can use plant-based alternatives.
- 2 cups low-sugar marinara or homemade tomato sauce Ensure low-carb integrity.
- 1 cup ricotta cheese Add creaminess.
- 1 cup mozzarella cheese, shredded For layering and topping.
- 0.5 cup Parmesan cheese, grated For added flavor.
Herbs and Spices
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried basil Fresh can be used as well.
- 1 tbsp dried oregano
- to taste salt and pepper To enhance flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Remove the core from the cabbage head and gently pull off about 8-10 large leaves.
- Blanch the cabbage leaves in boiling water for 2-3 minutes to soften them, then drain and set aside.
- In a large skillet, brown your choice of ground meat on medium heat. Stir frequently and add garlic powder, onion powder, salt, and pepper once the meat is cooked.
- Mix in the tomato sauce with the cooked meat, then remove from heat.
Assembly
- In a baking dish, spread a layer of the meat sauce at the bottom.
- Place a layer of cabbage leaves over the sauce, followed by dollops of ricotta cheese and a sprinkle of mozzarella.
- Repeat the layering process until all ingredients are used, finishing with a layer of sauce topped with mozzarella and Parmesan cheese.
Baking
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Serving
- Let the lasagna cool for about 10 minutes before slicing to allow the layers to set.
Notes
For added nutrition, consider layering extra vegetables such as spinach or zucchini. Experiment with different types of cheese or meat based on dietary preferences.